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Suitable for Gluten-free | Wheat-free | Dairy-free | Vegan
Serves 1
Prep time 10 minutes
Cook time 15 minutes

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
425 kcal 17 g 1.2 g 26 g 12 g 30 g 26 g 1.2 g

Ingredients

  • 1 tsp Tiana coconut oil *

  • ½ onion, chopped

  • ½ tsp crushed garlic

  • 7-8 cherry tomatoes, halved

  • 1 tsp oregano *

  • 1 x can chopped tomatoes
  • Lo-salt and black pepper
  • Fresh basil leaves, chopped
  • 1 x serving Eat Water Penne pasta *

  • 75g serving vegan-style chorizo chunks
* Available at Holland & Barrett

Method

Step 1
Heat the oil in a non-stick pan and add the onion and garlic. Cook for 5 minutes on a medium heat.

Step 2
Stir in the halved tomatoes and oregano and continue cooking for 5 minutes. Stir in the chopped tomatoes, seasoning and fresh basil then simmer for 10 minutes.

Step 3
Meanwhile prepare the pasta according to packet instructions then drain.

Step 4
Stir the chorizo chunks into the tomato sauce and heat through.

Step 5
Serve the pasta out onto a serving dish or plate then spoon the sauce on top. Garnish with fresh basil then tuck in!

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